Celery-Root Rémoulade

Name: Celery-Root Rémoulade
Yield: 4 to 6 servings
Ingredients: 1 pound celery root (also called celeriac), peeled; 2 carrots, peeled; 1 green apple (optional); 1 tablespoon salt, plus more to taste; 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice; 1 large egg; 1 teaspoon Dijon mustard; 1/2 cup vegetable oil; 1/2 cup light olive oil; Freshly ground pepper to taste

December 9, 2011

At a recent Kiddush after a Bat Mitzvah service in France, the wine was French, unlike the sweet wine usually served at American synagogues. The food was elegantly prepared, as only the French can do it: spread out on a large table were thin slices of smoked salmon on toast, eggplant rolled and filled with goat cheese, a North African sautéed-pepper salad, squash soup served in tiny cups, and celery-root rémoulade. If you have never eaten celery-root salad, then start now! And if you’ve never made mayonnaise before, it’s an exhilarating and rewarding experience that I highly recommend. Any leftover mayonnaise can be kept in a jar in the refrigerator for a few days.

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